Pecan Pie Cheesecake

Crust:
1-3/4 C vanilla wafer crumbs (you can substitute Lorna Doones if desired)
1/4 C firmly packed light brown sugar
1/3 C butter, melted

Pecan filling:
1 C sugar
2/3 C dark corn syrup
1/3 C butter, melted
2 large eggs, lightly beaten
1-1/2 C chopped pecans
1 tsp vanilla

Cheesecake filling:
3 (8oz.) pkgs. cream cheese, softened
1-1/4 C firmly packed light brown sugar
2 T all-purpose flour
4 large eggs
2/3 C heavy cream
1 tsp vanilla

1. Preheat oven to 350.
2. In a medium bowl, combine vanilla wafer crumbs and brown sugar for crust. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan.
3. Bake for 6 minutes. Let cool.
4. In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans and vanilla to a boil over medium-high heat, stirring well. Reduce heat, and simmer, stirring constantly until thickened, 8 to 10 minutes. Pour into prepared crust. Set aside.
5. Reduce oven temperature to 325.
6. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating just until combined after each addition. Stir in cream and vanilla. Pour over pecan filling.
7. Bake for 1 hour. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
8. Run a knife around edges of cheesecake to release.  Let cool completely. Refrigerate for at least 4 hours or overnight before serving.
9. Decorate with sweetened whipped cream or mascarpone cheese whipped with heavy cream and pecan halves.

Yield: 1 9-inch cheesecake

This recipe adapted from the Pecan Pie Cheesecake recipe in Fall Baking 2013 edition of the Taste of the South Magazine.